Try this West of Madras Soup recipe, or contribute your own.
Suggest a better description1 ~ Toast (A) over medium-low heat in a small, dry skillet for a couple of minutes, until the mustard seeds start popping. Allow to cool completely, then run through a spice grinder until you achieve a fine powder. Yes, you could just use ground spices and add them into (C), but seriously, dry-frying makes an important difference in the final flavor, and is one of the most important cooking techniques in Indian cuisine. Trust me, it’s not hard. Just go slowly and don’t burn them.
2 ~ Saute (B) until the garlic starts to turn golden brown and the onion becomes translucent. Then add (C) as well as the ground spices. Cook the whole mess together for about five minutes, stirring constantly, until you have a yellowy oniony mess of fabulousness and your whole house is perfumed.
3 ~ Add (D). Bring to a boil, then lower the heat, cover, and simmer for one hour. You want the soup to get nice and thick, so after the first 30 minutes take the lid off to allow some evaporation.
4 ~ Hit it with a stick! Armed with your trusty stick blender (you do have one, don’t you? Link goes to the one I use) blend the soup in the pot until it’s thoroughly pureed. If you don’t have a stick blender, puree the soup in batches in a regular blender, but let it cool first so it doesn’t go explodey all over your kitchen. Then stir in the two cans of coconut milk and the lime juice. Add salt and pepper to taste (you almost certainly will need to).
You can of course serve as-is, as a first course or with a salad or sandwich for a tasty lunch; you could also use it as a curry sauce over vegetables and rice, or simply pour the soup over some cooked basmati rice to make it more substantial. Like most soups it freezes beautifully, and this recipe makes a full pot’s worth, so you’ll either need to freeze some or make more friends.
This soup is warming but not spicy; if you prefer a bite, add some chili powder in step 2, or grind a dried red chili along with the toasted spices. It’s also not meant to be a low fat soup, although using light coconut milk cuts down on the fat considerably and doesn’t affect the flavor very much. Even with the fat, however, it’s very nourishing; red lentils are chock full of protein, and the spices gently stimulate digestion and circulation.
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Serving Size: 1 Serving (515g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 245 | ||
Calories from Fat: 162 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18g | 24 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 8.8g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 139.5mg | 5 % | |
Potassium 451.6mg | 12 % | |
Total Carbohydrate 19.6g | 6 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 15.1g | ||
Protein 4.7g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 245
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